Javanese Roasted Salmon

From: The Flying Chef

On Oct 18, 2008

Outstanding!!! I loved the sauce as did the rest of us. I only cooked skin side of the salmon in a pan to crisp it real good, then divided the 2 tablespoons of sauce over the fillets and placed them flesh side down in the oven for just a tad longer, as I did not turn over to cook for the additional 2 min's. This is just our preference we love the crispy skin on salmon and just wanted to keep it that way. Apart from that small adjustment to suit our tastes, I made as is. The sauce is gorgeous and oh so moreish, this is a superb salmon recipe and one we will enjoy often. I served ours over stir-fried vegetables and it was great.

From: AmandaInOz

On Oct 14, 2008

Excellent sauce! I didn't have any problems with the sauce running off, especially since only two tablespoons of it actually go into the oven. There was a lot of sauce left for topping the salmon after cooking, so I served this with some Asian-style noodles, which took the excess sauce well. Yum! Thanks Mary!

From: kiwidutch

On Jun 3, 2008

This was excellent... the one and only problem was: not enough of the saucy topping stayed on top of the fish.. it mostly slipped off whilst cooking and pooled in the baking dish. What a shame because I made this rather spicy and DH loved it ... Definiately the very best bits were those with the most sauce on top... next time I will make this in an oven dish where the salmon only JUST fits into so that it can't escape down the sides of the dish. believe me it's worth keeping hold of. Also, whetever dish you use, line the bottom with baking paper, this sauce gets very sticky in the oven indeed and a little baking paper undernieth will make a huge difference to the time spent cleaning up. please see my Rating System: 4 stars with potential for 5 once I sort out how to get the most excellent sauce to stick to the fish and not mostly to the pan. Made for Zaar World Tour 2008. Thanks!

From: evelyn/athens

On May 28, 2008

Tihs recipe was a delight - so simple, fast and delicious. The sauce is outstanding - the butter really binds well with all the other ingredients. I only made one fillet, so I finished it off in the pan and didn't turn the oven on. This one's a keeper.